Honey cubes (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Bring to the boil.
|1000g Callebaut Honey Callets||Melt in the cream mixture, mix well and leave to cool down to 35°C.|
|70g butter (at room temperature)||Mix into the cooled ganache. Leave to cool further, pour into a tray and leave to set. Remove from the mould.|
|Milk chocolate Callebaut Excellent 845NV||Spread onto the ganache in a thin layer and leave to set. Cut into lozenge shapes or cubes and dip in tempered milk chocolate.|